Poems praising Sichuan cuisine

1. Poetry about Sichuan cuisine (are there any sentences describing Sichuan cuisine in ancient Chinese)

Poetry about Sichuan cuisine (are there any sentences describing Sichuan cuisine in ancient Chinese) 1. Are there any sentences describing Sichuan cuisine in ancient Chinese?

Lu you

Xinjin has no leeks, and the color is more than three feet like goose yellow. The meat in the east gate is unique, and the fat is not reduced.

Du Fu, watch fishing again.

The ornamental fish in Jin Dong came again. The owner stopped the silver carp and poured a cup. As the sun sets, Long Bian Cave and the mountain roots swim with the clouds and thunder.

The war is not over, and the Phoenix unicorn is safe. I just try to immerse myself in this joy and mourn for the sacred place.

Du Fu

Spring chives are cut in the night rain, and brown rice is cooked fresh in a special way. My host announced that it was a festival, and he urged me to drink ten cups.

Vegetable and food drama tour

There is no such thing as giving this smell back to Wu.

Su Dongpo's Dongpo Elbow

Grass pearls smell delicious. Du Fu, a play after dinner

Buy pig bones at the east gate and order a little orange sauce. Steamed chicken is the most famous, and beautiful women are not fish and turtles.

Du Fu

Shu wine is invincible and river fish is beautiful.

Du Fu

Green bamboo shoots greet the boat, and river fish come every day.

Du Fu

Without baoning vinegar, there would be no customers in Sichuan cuisine.

Du Fu

First frost cuisine is light and sweet, and the spring seedlings are tender. You can do it when you come back, without adding half a baht of salt cheese.

2. Are there any sentences describing Sichuan cuisine in ancient Chinese?

Lu You: A Vegetable and Food Drama

There are no leeks in Xinjin, and the color is as yellow as goose.

The meat in the east gate is unique, and the fat is not reduced.

Du Fu, watch fishing again.

The ornamental fish in Jin Dong came again. The owner stopped the silver carp and poured a cup.

As the sun sets, Long Bian Cave and the mountain roots swim with the clouds and thunder.

The war is not over, and the Phoenix unicorn is safe.

I just try to immerse myself in this joy and mourn for the sacred place.

Du Fu, a play after dinner

Buy pig bones at the east gate and order a little orange sauce.

Steamed chicken is the most famous, and beautiful women are not fish and turtles.

As a flavor, Sichuan cuisine was formed as early as Qin Shihuang's unification of China and the Three Kingdoms.

At that time, no matter the raw materials for cooking, the use of condiments, the requirements of knife workers, the temperature and the level of professional cooking, the embryonic form of cuisine had begun to take shape. By the Tang Dynasty, Sichuan cuisine had become a minor celebrity in the court.

Sichuan cuisine is the essence of Sichuan cuisine culture, and Chengdu snacks are the representatives of Sichuan cuisine.

Speaking of snacks in Chengdu, it dates back to before the liberation of Chengdu. When Chengdu snacks are mentioned in front of Chengdu people, Chengdu people will naturally think of Lai Tangyuan in Zongfu Street, Zhong jiaozi in Litchi Lane, Ma Sweet Potato in Jiaojia Lane, Zhang bean jelly in Dongzikou, Su Mian in Tongjing Lane and Three Rivers Mud in Jiuyanqiao.

3. What poems describe Sichuan cuisine?

1, "Send Three Plays to King Hanzhong"

Du Fu

Shu wine is invincible and river fish is beautiful.

Finally, I thought about it and swept the head of the wild goose pond.

Explain in vernacular Chinese: drink some high-alcohol wine, eat some fish in the river and get him drunk. As a result, the dish in Yanchitou disappeared.

2. "Hot pot is boiling and spicy"

Lu Qingshan

Sprinkle a bucket of sweet-scented osmanthus pot pepper and boil the willow.

Boil hot water, and iron bowls are used as spirits.

Interpretation of vernacular Chinese: At first glance, there is a bucket of peppers in the Yuanyang pot, which is rolled like wicker. Boiled water is as red as blood, and it can be used as spirits in an iron bowl.

In ancient times, after Zanthoxylum bungeanum entered Sichuan, which is not short of salt, its potential as a food was fully exerted, and together with Zanthoxylum bungeanum, it created the era of "peerless double pepper" belonging to Sichuan cuisine.

There are different grades of peppers in Sichuan cuisine. Through the ingenious collocation of Sichuan people, it has become a charming taste. The combination of pepper and pepper has formed the spicy pattern of Sichuan cuisine, and also set a direction for the evolution of Sichuan cuisine.

As one of the unique flavors in Sichuan cuisine, spicy food is also the most authentic and classic spicy food in Sichuan cuisine. Bright but unobtrusive, cool and spicy but not hot and dry, which is a feature of spicy.

Extended data:

Development of Sichuan cuisine

Sichuan cuisine is also a cuisine with a long history, and its birthplace is ancient Bashu. According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity."

At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger". Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen.

With the progress and development of the cooking industry, more professional food stores and restaurants have appeared in central Sichuan. "Wen Jun is like a washerwoman", which is evidence of progress and change. At this time, the number of professional chefs increased and cooking technology advanced by leaps and bounds.

More importantly, dignitaries, businessmen and celebrities living in cities pay more and more attention to eating, drinking and having fun. They have higher requirements for the style and taste of dishes, which greatly promoted the formation and development of Sichuan cuisine.

Baidu encyclopedia-Sichuan dish

4. Poems praising Sichuan cuisine

NO:3 Sichuan cuisine, the eight major cuisines, is also a cuisine with a long history, and its birthplace is ancient Bashu.

According to the records of Huayang National Records, Pakistan's "native crops have six livestock", producing fish salt and tea honey; Shu is "the forest is full of fish, the garden is full of fruits and vegetables, and it is ripe for four generations, without ambiguity." At that time, Bashu's condiments included brine, rock salt, Sichuan pepper and "Yangpu ginger".

Among the cultural relics of the Warring States period unearthed in the cemetery, there have been various bronzes and pottery utensils, and the germination of Sichuan cuisine can be seen. The formation of Sichuan cuisine was roughly between Qin Shihuang's unification of China and the tripartite confrontation between the three countries.

At that time, the political, economic and cultural center of Sichuan gradually moved to Chengdu. At that time, both the raw materials for cooking, the use of condiments, the requirements of cutting cooking and the level of professional cooking had begun to take shape and had the embryonic form of dishes.

Qin Wanghui and Qin Shihuang immigrated to Sichuan twice, which also brought the advanced production technology of the Central Plains and greatly promoted the development of production. The Qin Dynasty laid a good economic foundation for Shu, and became richer in the Han Dynasty.

Zhang Qian went to the Western Regions and introduced zucchini, beans, walnuts, soybeans, garlic and other varieties, adding cooking materials and seasonings to Sichuan cuisine. During the Western Han Dynasty, the whole country was unified, and government and private businesses were relatively developed.

There are five major commercial cities with Chang 'an as the center, including Chengdu. During the Three Kingdoms period, Wei, Shu, Wu Dingli and Liu Bei took Sichuan as the "capital of Shu".

Although it is divided in the whole country, it is relatively stable in central Sichuan, creating good conditions for the development of commerce, including catering industry. Therefore, Sichuan cuisine had a solid foundation at the early stage of its formation.

With the progress and development of the cooking industry, more professional food stores and restaurants have appeared in central Sichuan. "Wen Jun is like a washerwoman", which is evidence of progress and change.

At this time, the number of professional chefs increased and cooking technology advanced by leaps and bounds. More importantly, dignitaries, businessmen and celebrities living in cities pay more and more attention to eating, drinking and having fun.

They have higher requirements for the style and taste of dishes, which greatly promoted the formation and development of Sichuan cuisine. At that time, Sichuan cuisine paid special attention to the cooking of fish and meat.

In "Four Seasons Food System", Cao Cao especially thought of "Yu Zi in Pixian County, with yellow scales and red tails, which can be used as sauce when it comes out of rice fields"; Yellow croaker "weighs hundreds of pounds, and its bones are soft and edible." It is out of Jiangyang and Qianwei. " Also mentioned "steamed catfish", it can be seen that there was a dish that was steamed catfish.

Zuo Si, a writer in the Western Jin Dynasty, described the cooking skills and grand banquet of Sichuan cuisine more than 500 years ago as "if it is an old custom, wine will be served in the high hall from the end of winter to the auspicious day." In the Tang Dynasty, poets, poets and saints had an indissoluble bond with Sichuan cuisine.

The poet Li Bai moved with his father to Longchang, Jinzhou, which is now Qinglian Township, Jiangyou, Sichuan, and left Sichuan at the age of 25. Living in Sichuan for nearly 20 years, he likes to eat a famous local dish-roast duck.

After the chef slaughters the duck, he puts it in a container, adds various seasonings such as wine, injects soup, seals the container with a large piece of soaked paper towel, and keeps the original flavor after steaming, which is both fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and went to Beijing to worship the Hanlin.

Based on the stewed and steamed ducks he ate when he was young, he dedicated the steamed ducks such as carved flowers, medlar and notoginseng to Xuanzong. The emperor was very happy and named this dish "Taibai Duck".

Poet Du Fu once lived in Sichuan Caotang for a long time and sang a hymn about "Taibai Duck" in his "Fishing Watch Song". In the Song Dynasty, Sichuan cuisine crossed the Bashu boundary and entered the eastern capital, which was known to the world.

Coincidentally, there are two great writers and poets in the Song Dynasty who are inextricably linked with Sichuan cuisine. They are Su Shi in the Northern Song Dynasty and Lu You in the Southern Song Dynasty. Su Shi was influenced by the habit of Sichuan cuisine since childhood. At the age of 20, he went to Beijing to take the exam with his father and brother.

Kaifeng is freezing in winter. From the palace to the people, we all live on some collected vegetables. However, vegetables are particularly popular in Su Shi's poems. For example, "Qiu Lai's winter garden is full of frost, and reeds give birth to mustard grandchildren.

I am as full as ever, and I don't know why I eat chicken and dolphins. "Chinese kale is like a mushroom, crisp and beautiful. White lamb, take out the soil from the bear's paw. "

These are actually the poet's nostalgia for Sichuan cuisine, and he is really a famous gourmet. He not only wrote Gourmet Fu for the moxibustion crowd, but also created Dongpo Meat, Dongpo Soup and Yufan Soup, which made valuable contributions to Sichuan cuisine.

Lu Fangweng died at the age of 85. He was not satisfied with his career and love life, but his longevity should benefit from his open-mindedness and reasonable diet. Although Lu You was from Zhejiang, he was ordered by the emperor to live in Shu at the age of 46 and leave Sichuan at the age of 54.

During this period, nine years was an important period in his political career. "Although Xiao missed him for a long time, he intended to call to the east, but he never forgot Shu for a day." In particular, the food in Sichuan impressed him deeply, and the flavor of Sichuan cuisine in this period can be seen from the heritage of writers in Tang and Song Dynasties.

After the capital of Beijing was established in Yuan, Ming and Qing Dynasties, with the increase of Sichuan officials, a large number of Beijing chefs settled in Chengdu to run the catering industry, which further developed Sichuan cuisine and gradually became the main local cuisine in China. In the late Ming and early Qing dynasties, Sichuan cuisine was seasoned with Chili, which further developed the seasoning tradition of "respecting taste" and "spicy" formed in Bashu period.

During the Qianlong period of the Qing Dynasty, Li Diaoyuan, a famous scholar in Luojiang, Sichuan Province, systematically collected 38 cooking methods of Sichuan cuisine, such as frying, sliding, frying, frying, boiling, scalding, boiling, pasting, brewing, rolling and frying. There are many famous dishes, both official and local.

During the Tongzhi period of the Qing Dynasty, there was a small restaurant near Wanfuqiao outside the north gate of Chengdu. The food made by the female shopkeeper surnamed Chen with hemp grains is spicy and delicious, which is very popular. This is the famous "Mapo Tofu", and later the restaurant was renamed "Chen Mapo Tofu Shop". Ding Baozhen, a native of Xianfeng, Guizhou, was once the governor of Shandong, and then the governor of Sichuan. Because of his meritorious service in defending the border, he was named "Prince Shao Bao" and was called "Ding".

He likes to eat fried diced chicken made of peanuts and tender diced chicken, which became "kung pao chicken" after being introduced into the market. Since the late Qing Dynasty, Sichuan cuisine has gradually formed a kind of cuisine with extremely strong local flavor, which has the characteristics of extensive materials, diverse seasonings and strong adaptability.

5. Poems about food

1. A gust of wind blew catkins, which made the shop more fragrant. A girl Wu poured wine and advised me to drink it. -Li Bai's "Nanjing Hotel Parting" in the Tang Dynasty.

Interpretation: the breeze blows catkins, and the hotel overflows with fragrance; Wu Ji held out the newly squeezed wine and advised the guests to taste it.

2. lanling wine tulips, jade bowls filled with amber light. -Travel Notes of Li Bai in Tang Dynasty.

Interpretation: Lanling wine, with the mellow fragrance of turmeric, looks like amber in a jade bowl.

3. We open your window and overlook the garden and fields, holding cups and talking about mulberry and hemp. -Meng Haoran's Passing Old People's Village in Tang Dynasty

Interpretation: Open the window to face the grain field and vegetable garden and raise a glass to talk about crops.

4. There are more precious fruits in the world, and the jade snow skin is covered with crimson yarn. -Qiu Jun's Lychee Ode in Ming Dynasty

Interpretation: There is nothing better than precious fruit in the world. Its snow-like skin is covered with a red gauze.

Alas, let bygones be bygones, whoever sleeps will have tea in the afternoon. -Lu You's Living in the Early Song and Summer.

Interpretation: I don't see you when I meet you, but I dream of returning to tea at noon. Who said that in those days?

6. There is a ray of green in the old bottle and a trace of red in the quiet stove. -A suggestion for my friend Liu by Bai Juyi in the Tang Dynasty.

Interpretation: The newly brewed rice wine is green and fragrant; A small red mud stove is burning crimson.

7. Don't laugh at farm wine. There are enough chickens and dolphins in good years. -A land tour of Shanxi village in Song Dynasty

Interpretation: Don't laugh at the muddled wine brewed in the twelfth lunar month. In Fengshou Island, hospitality dishes are very rich.

8. Yellow chicken and white wine, you go to the village community for an autumn. -Song Xin Qiji's "Water Tune Songs for Yang"

Interpretation: After you return to your hometown, the yellow wine will celebrate the autumn.

9. Wine cellars prefer bitter tea, and dreams should be fragrant. -Song Dynasty Li Qingzhao's "Partridge Day, Cold Day, Rustling on the Window"

Interpretation: I prefer to taste the bitter taste of group tea after drinking it, which is especially suitable for waking up in a dream and smelling the refreshing fragrance.

10. It's time for orchids to take a bath. Acorus calamus wine is beautiful and clear -Ouyang Xiu in the Song Dynasty, "The Fisherman is proud, and Liu Hua is enchanting in May"

Interpretation: This day is the Dragon Boat Festival. People bathe and change clothes, try to remove dirt and stench from their bodies, and drink realgar wine to ward off evil spirits and avoid harm.

6. Good words and sentences to describe Sichuan specialties, urgent

The food is in China and the taste is in Sichuan.

Flavor snacks are the best in the world.

Outstanding people, land of abundance! You don't know what beauty is until Jiuzhai, Daocheng, Chengdu and Qingcheng.

Bashu articles are safe in the world, and Bashu cuisine is good in the world!

The land of abundance has existed since ancient times. The culture in central Sichuan is colorful. Street snacks enjoy a high reputation throughout the country. Leisure and entertainment are enjoyable. Known as the fourth city, it is true. Isn't it a pleasure to live here for a long time?

Deng Ying beef: Bashan and Sichuan are long in water, and Deng Ying beef is fragrant.

Mengding tea: the water in the heart of the Yangtze River and the tea at the top of Mengshan Mountain.

Wine: Good wine can send old Chengdu.

Lemon: Lemons in the world look at China, while lemons in China look at Anyue.

Fushun tofu pudding: Fushun tofu pudding has a long taste and will never be forgotten after eating it.

Jianmen Tofu: If you don't eat Jianmen Tofu, it's a waste on earth.

Hongqiao Pig Bazaar: Take a tour of the natural scenery of Zhuhai, play with the folk customs of Jia Xi, take a look at the ruins of Wang Bo Gu village, and then enjoy Hongqiao Pig Bazaar before you can enjoy it!

Wutian QQ beef: "Tian Xingjian, a gentleman is constantly striving for self-improvement, and colleagues are United for thousands of miles."

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